Calculate chicken satay skewers, chicken weight, peanut sauce and sides for your party platter, for appetizer or main course servings.
Your results will appear here.
Enter your values and press Calculate.
Enter the number of guests and choose whether chicken satay is an appetizer or a main course, or enter a custom skewers per person value to override the role rate. The calculator then works out the total skewers, the raw chicken weight in grams, the peanut sauce volume in millilitres, the uncooked rice cups for sides, and how many 50-skewer sets that total equals. Use the result as a shopping and cooking plan for a chicken satay party platter, then adjust up if your guests are big eaters or satay is the only hot dish.
This calculator uses a simple portion rule that matches the ranges used by party and recipe sites: 3 skewers per person when satay is an appetizer, and 8 skewers per person when satay is the main course. Each skewer is planned at 45 grams of raw chicken, so the chicken weight in grams is the skewer total times 45. Peanut sauce is planned at 15 millilitres per skewer, which is about one tablespoon per skewer, and uncooked rice is planned at 0.25 cups per guest for an appetizer platter and 0.5 cups per guest for a main course. If you know your guests eat more, enter a custom skewers per person value and the chicken weight, sauce volume and set count update from that rate.
Start with the guest count, including children who will eat satay, then choose appetizer or main course. Leave the custom skewers per person value at 0 to use the built-in role rate, or type your own rate for a buffet, a hungry crowd, or a small tasting platter. Read the skewer total first, then buy the chicken weight shown and make or order the sauce volume shown. The 50-skewer set count is useful when ordering from a caterer or a satay delivery kitchen, because many sets are sold in packs of 50 skewers with sauce and ketupat rice cakes.
For an appetizer, most guests take 2 to 3 skewers when other finger food is on the table, so 3 skewers per person is a safe planning rate that leaves a small buffer. For a dinner serving, recipe guides commonly suggest 4 to 5 skewers per person, while a main course platter with only rice and salad needs more, so this calculator uses 8 skewers per person for main course. For a buffet, use the appetizer rate if satay is one of several hot dishes, and use the main course rate if satay is the star dish. For 20 people, that difference is large: 60 skewers as an appetizer compared with 160 skewers as a main course, so choosing the role correctly matters more than any other input.
Peanut sauce per person depends on the skewer count, not only on the guest count, because a main course guest dips far more skewers than an appetizer guest. This calculator gives 15 millilitres of peanut sauce per skewer, plus a little extra if you like a generous dip bowl. Classic chicken satay sides are cucumber salad, sliced red onion, and coconut or jasmine rice, and many Malaysian and Singaporean platters add ketupat rice cakes cut into cubes for dipping. A fresh cucumber and onion salad also cuts through the rich peanut sauce, while stir-fry vegetables, dumplings or egg rolls turn a satay appetizer platter into a fuller party spread.
You can make chicken satay ahead of time: make the peanut sauce a day or several days ahead and keep it in a sealed jar in the refrigerator, and make the marinade ahead too. Marinate the chicken for 1 to 12 hours in the refrigerator, and discard any used marinade. Cook chicken until it reaches a safe internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and serve hot food within 2 hours. For leftovers storage, keep cooked skewers well wrapped in the refrigerator for 2 to 3 days, and keep peanut sauce in an airtight container for up to a week. Reheat leftovers until steaming hot all the way through, and only reheat once.
A Thai chicken satay recipe often uses coconut milk, curry paste, fish sauce, lime juice and garlic in the marinade, with a smooth peanut sauce made from peanut butter, coconut milk and lime. A Malaysian chicken satay often uses lemongrass, turmeric, coriander, cumin and palm sugar, with a thicker sauce made from ground peanuts, coconut milk and tamarind. Both styles work with the same portion maths in this calculator, because the skewer count, chicken weight and sauce volume do not change with the marinade. For the juiciest skewers, many cooks prefer boneless chicken thighs, while chicken breast works well when cut into thin strips and marinated for at least 2 hours. Soak bamboo skewers in water for 30 minutes before threading so they do not burn on the grill.
Plan 3 skewers per person for an appetizer and 8 skewers per person for a main course. If satay is one of many buffet dishes, 2 to 3 skewers per person is often enough, while a dinner serving is commonly 4 to 5 skewers per person.
For 20 people, plan 60 skewers as an appetizer and 160 skewers as a main course. That is 2700 grams of raw chicken and 900 millilitres of peanut sauce for an appetizer platter, and 7200 grams of raw chicken and 2400 millilitres of peanut sauce for a main course platter.
This calculator plans 15 millilitres of peanut sauce per skewer, which is about one tablespoon per skewer. For an appetizer guest eating 3 skewers, that is 45 millilitres of sauce per person, and for a main course guest eating 8 skewers, that is 120 millilitres of sauce per person. Make a little extra if your guests like a deep dip bowl.
Serve chicken satay with peanut sauce, cucumber salad, sliced red onion, and coconut or jasmine rice. Ketupat rice cakes, stir-fry vegetables, dumplings and egg rolls also work well, and lime wedges, chopped peanuts and fresh cilantro make a simple garnish.
Yes. Make the peanut sauce and the marinade ahead of time and store them in the refrigerator. Marinate the chicken for 1 to 12 hours, thread the skewers close to cooking time, and grill just before serving for the best texture.
Cooked chicken satay skewers last 2 to 3 days in the refrigerator when well wrapped, and peanut sauce lasts up to a week in an airtight container in the refrigerator. For food safety, do not leave cooked satay at room temperature for more than 2 hours, and reheat leftovers until steaming hot.
Chicken thighs are the most forgiving choice because they stay juicy on a hot grill. Chicken breast also works well when cut into thin, even strips and marinated for at least 2 hours. Cut the chicken into strips of a similar size so every skewer cooks in about 2 to 5 minutes per side.
In most recipes, yes: satay sauce is a peanut sauce, usually made with peanut butter or ground peanuts, coconut milk, soy sauce, lime juice and a little sugar or curry paste. For a peanut allergy, a cashew butter sauce made the same way is a common substitute, and tamari can replace soy sauce for a gluten free version.